Striped Bass Escabeche with Bell Peppers and Green Beans

1. 1

   Make marinade:

2. 2

   In a bowl combine marinade ingredients, stirring until brown sugar is dissolved.

3. 3

   To marinade add olives, bell peppers, and onion.

4. 4

   Season fish with salt and pepper and in a bowl toss with flour to coat, shaking off excess.

5. 5

   Line a shallow baking pan with paper towels.

6. 6

   In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saute fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through, about 6 minutes.

7. 7

   Transfer fish as sauteed to paper-towel-lined pan to drain.

8. 8

   Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer.

9. 9

   Marinate fish, covered and chilled, at least 1 day and up to 3.

10. 10

    In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander.

11. 11

    Refresh beans under cold water and drain.

12. 12

    Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.

13. 13

    Remove fish from marinade mixture and add beans to dish, tossing to coat.

14. 14

    Transfer mixture to a large deep platter and arrange fish on top.

* Per serving · 4 servings · Values may vary.